1 large eggplant
2 large portobello mushrooms, stems and gills removed
1 tsp salt, divided
1 cup dry quinoa
1 3/4 cup water
1/4 cup balsamic vinegar
2 tsp dijon mustard
1/3 cup warm water
1 clove garlic
4 green onions, chopped
1/2 cup almond slivers
Preheat oven to 425. Line a baking sheet with paper towels.
Slice eggplant and lay slices on paper towels. Sprinkle a small pinch of salt on each slice and then cover with more paper towels, press down and let sit for 20 minutes to half an hour.
While the eggplant is draining, prepare your mushrooms by removing the stem and gills. Chop mushrooms and place in a large bowl.
In a measuring cup, combine the balsamic vinegar, mustard, warm water and garlic clove. Pour into a blender and whirl until processed and smooth (no chunks of garlic in sight!).
After your eggplant slices have drained, chop them and toss them in the bowl with the mushrooms. Pour in half of the dressing and toss well.
Top your cookie sheet with tin foil and spray with cooking spray. Spread out mushrooms and eggplant on top and place in oven to roast for 25 minutes, stirring occasionally.
While roasting, boil together your quinoa and water until water is all absorbed and quinoa is light and fluffy. Place quinoa in a serving bowl and top with roasted vegetables, green onions and toasted almond slivers (toast these in the oven for 3-5 minutes while the veggies are cooking). Pour on the rest of the dressing and toss well. Serve warm or cold.